Decadent Caramel Banana Cake with Brown Butter Cream Cheese Frosting: A Layered Masterpiece

Prepare to indulge in a truly extraordinary dessert: the Caramel Banana Cake with Brown Butter Frosting. This isn’t just any cake; it’s a sublime creation featuring a wonderfully moist banana cake, generously drizzled with rich, homemade caramel sauce, and crowned with the most exquisite brown butter cream cheese frosting. Each bite offers a harmonious blend of sweet, salty, and nutty flavors, making it an unforgettable experience perfect for any special occasion or simply to elevate your everyday. This layered dessert dream promises to be a showstopper on any table.

Originally, I developed a simpler sheet cake version of this beloved recipe several years ago. However, I always envisioned a more grand and festive presentation, something truly befitting a special celebration. This aspiration led me to transform the recipe into a stunning layer cake. The result is a dessert featuring fluffy cake layers made with real mashed ripe bananas, a delightful nutty aroma from the browned butter infused throughout, and a cream cheese icing that instantly awakens your taste buds. If you’re new to baking layer cakes from scratch, don’t worry! I’ve meticulously detailed every single step, ensuring that even novice bakers can achieve a perfect, professional-looking cake.

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Why You’ll Adore This Caramel Banana Cake

**Irresistibly Moist and Flavorful Banana Cake:** This recipe truly shines with the natural sweetness and moisture provided by ripe, mashed bananas. The cake is incredibly tender, rich in authentic banana flavor, and never dry, making it a true comfort food classic with an elevated twist.
**Decadent Homemade Caramel Sauce:** Forget store-bought! Our stovetop caramel is easy to prepare and creates a rich, buttery, and deeply flavorful addition that perfectly complements the banana cake, adding a luscious layer of sweetness and depth.
**The Ultimate Brown Butter Cream Cheese Frosting:** This frosting is the true star. Browning the butter unlocks a rich, nutty depth of flavor that transforms a classic cream cheese frosting into something truly extraordinary. It’s smooth, tangy, perfectly sweet, and incredibly addictive.
**Perfect for Any Special Occasion:** Whether it’s a birthday celebration, a festive brunch, a holiday gathering, or simply a moment when you want to impress friends and family with your baking prowess, this layer cake is guaranteed to be a hit and leave a lasting impression.
**Convenient Make-Ahead Dessert:** Planning ahead is a breeze with this recipe. The cake layers can be baked in advance and frozen beautifully, allowing you to prepare components at your leisure and assemble the cake closer to your event without stress.

Key Ingredients for Your Banana Caramel Masterpiece

Crafting this exquisite Caramel Banana Cake with Brown Butter Frosting relies on a combination of pantry staples and a few special additions. While the full, detailed list is available in the recipe card at the bottom of the page, here’s an overview of the essential ingredients and their roles in creating this delightful dessert.

**All-Purpose Flour:** This foundational ingredient provides the necessary structure for our cake layers, ensuring they are sturdy yet tender.
**Baking Powder and Baking Soda:** A careful balance of these leavening agents ensures the cake achieves a perfect rise and a wonderfully light, airy texture, contributing to its overall tenderness.
**Salt:** Just a touch of salt is crucial for balancing the sweetness in both the cake and the caramel, enhancing all the flavors and preventing the dessert from tasting overly sugary.
**Unsalted Butter:** Used extensively in both the cake batter and the glorious brown butter frosting, unsalted butter imparts a rich, creamy flavor and contributes to the moistness of the cake and the lusciousness of the frosting.
**Vegetable Oil:** A small amount of vegetable oil is added to the cake batter to help keep the cake layers incredibly soft, moist, and tender, even days after baking.
**Granulated Sugar:** This provides essential sweetness for both the cake layers and is the primary component for creating our homemade, amber-hued caramel sauce.
**Large Eggs:** Eggs contribute richness, moisture, and structure to the cake, acting as a binding agent that helps hold everything together and contributes to a fine crumb.
**Buttermilk:** Adding buttermilk introduces a slight tang to the cake, which not only complements the banana flavor but also reacts with the baking soda to create a more tender and moist crumb.
**Vanilla Extract:** A classic flavor enhancer, vanilla extract beautifully complements and deepens the natural sweetness of the bananas, adding a warm, aromatic note.
**Overripe Bananas:** These are non-negotiable! The riper your bananas, the sweeter and more flavorful they will be, providing natural sweetness and crucial moisture to the cake. Look for bananas with plenty of brown spots.
**Corn Syrup (Light):** In our homemade caramel, corn syrup acts as an anti-crystallization agent, ensuring your caramel stays smooth, glossy, and perfectly pourable without becoming grainy.
**Heavy Cream:** Essential for both the caramel sauce and the frosting, heavy cream provides richness and a smooth, luxurious texture, making the caramel silky and the frosting wonderfully creamy.
**Cream Cheese (Full-Fat):** The distinctive tang of cream cheese beautifully balances the sweetness in our brown butter frosting, adding complexity and a delightful, creamy texture.
**Powdered Sugar (Confectioners’ Sugar):** This finely milled sugar is key to achieving a smooth, stable, and perfectly pipeable consistency for our brown butter cream cheese frosting.
**Extra Pinch of Salt:** A small addition of salt to both the caramel and frosting is paramount for enhancing their flavors, creating a perfect sweet-salty dynamic that makes each component truly sing.

Crafting the Perfect Banana Cake Layers

This straightforward banana cake recipe is designed for success, utilizing the natural sweetness of overripe bananas and common pantry items to create exceptionally moist and flavorful layers. Follow these steps to build the delicious foundation of your cake!

Begin by preheating your oven to 325°F (160°C). Prepare three 8-inch round cake pans by thoroughly spraying them with nonstick baking spray. For easy release and perfect layers, line the bottom of each pan with a circle of parchment paper, then spray again. This double-layer of protection ensures your beautiful cakes won’t stick.
In a medium-sized mixing bowl, combine all the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Whisk them together thoroughly for about 30 seconds to ensure they are well-distributed and aerated. This step is crucial for an even rise and tender crumb.
In a separate bowl, mash your overripe bananas with a fork or a potato masher until they are completely smooth with no large lumps remaining. The smoother the bananas, the more evenly they will incorporate into the batter, ensuring consistent moisture and flavor.
Using a stand mixer fitted with the paddle attachment (or a large bowl and a handheld mixer), cream together the room-temperature unsalted butter, vegetable oil, and granulated sugar. Beat on medium-high speed for about 5 minutes until the mixture is visibly light, fluffy, and pale in color. This process incorporates air, contributing to a light cake texture.
Reduce the mixer speed to low. Add the large eggs one at a time, beating for approximately 30 seconds after each addition to fully incorporate. Once all eggs are in, add the vanilla extract and mix until just combined. Remember to scrape down the sides and bottom of the bowl periodically with a rubber spatula to ensure all ingredients are thoroughly mixed.
With the mixer still on low speed, alternate adding the dry ingredient mixture and the buttermilk. Begin and end with the dry ingredients, adding them in three separate parts (dry, wet, dry, wet, dry). Mix only until just combined after each addition; overmixing at this stage can lead to a tough cake.
Finally, gently fold in the mashed bananas using a rubber spatula. Continue to scrape the bottom of the bowl to ensure they are evenly distributed throughout the batter. Mix just until no streaks of flour remain, being careful not to overmix.
Divide the cake batter evenly among your three prepared cake pans. For precise and even layers, a kitchen scale is recommended. Smooth the top of each cake with a small offset spatula to ensure even baking. Bake for approximately 28-32 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the baked cakes to cool in their pans on a wire rack for 10 minutes. This resting period helps the cakes firm up before removal. After 10 minutes, carefully invert them onto the wire rack to cool completely. Ensure they are fully cooled before frosting to prevent your frosting from melting.
**Pro Tip for Even Layers:** If your cake layers have domed tops after baking, use a sharp serrated knife to carefully level them once they are completely cool. This creates flat, stable surfaces, making the assembly process much easier and resulting in a beautiful, even layer cake.

Whipping Up Silky Smooth Homemade Caramel Sauce

This delightful homemade caramel sauce is the perfect sweet, buttery complement to our banana cake. Making caramel from scratch might sound intimidating, but with these step-by-step instructions, you’ll achieve a perfect, glossy sauce every time. Get ready for a truly luscious layer!

In a large, heavy-bottomed saucepan, combine the granulated sugar, water, and light corn syrup. Stir gently with a heatproof spatula or wooden spoon just enough to moisten all the sugar. Once moistened, *stop stirring*. Constant stirring after this point can encourage crystallization, leading to a grainy caramel.
Place the saucepan over medium heat. Allow the mixture to cook undisturbed. Watch carefully as it will begin to boil and change color. The process typically takes about 5-10 minutes. You are looking for a beautiful deep amber color, similar to a copper penny.
While your sugar mixture is cooking, gently warm the heavy cream. You can do this in a small microwave-safe bowl for about 1 minute, or in a separate small saucepan over low heat until just warm to the touch (not boiling). Warming the cream prevents the caramel from seizing when added to the hot sugar.
Once the sugar mixture has reached that gorgeous deep amber color, immediately remove the saucepan from the heat. Carefully and slowly pour the warm heavy cream into the hot caramel. **Caution:** The mixture will bubble up rapidly and intensely, so be extremely careful and maintain a safe distance. Whisk constantly as you pour to incorporate the cream smoothly.
Continue to whisk until the caramel is completely smooth and uniform. Stir in the softened butter, vanilla extract, and a pinch of salt. If there are any stubborn lumps or if the caramel still feels a bit thick, you can return the saucepan to very low heat for a minute or two, whisking continuously, until it achieves a perfectly smooth consistency.
Allow the caramel to cool slightly in the saucepan, then carefully pour it into a heat-safe jar or container. Refrigerate the caramel until it is needed for assembly. As it cools, the caramel will thicken significantly, becoming the ideal drizzle for your cake.

Crafting the Decadent Brown Butter Cream Cheese Frosting

This is undeniably the star of our dessert: a rich, creamy, and unbelievably flavorful brown butter cream cheese frosting. The magic lies in browning the butter, which develops a deep, nutty aroma and taste that elevates this frosting far beyond a typical cream cheese icing. Prepare for an unforgettable flavor experience!

In a large, light-colored saucepan (using a light-colored pan helps you monitor the color change), melt 1½ cups (3 sticks) of unsalted butter over medium-low heat. Continue to cook the butter, swirling the pan occasionally, until it transforms. You’ll observe it foaming, then tiny milk solids will separate and settle at the bottom, turning a golden-brown hue. A distinct, rich, nutty aroma will fill your kitchen – this is your cue! This process usually takes about 5-7 minutes. Be vigilant, as butter can go from perfectly browned to burnt very quickly.
As soon as the butter reaches that beautiful golden-brown color and nutty scent, immediately remove it from the heat. Transfer the browned butter (including all the flavorful browned bits at the bottom) to a large heatproof mixing bowl. Immediately stir in the remaining ½ cup (1 stick) of room-temperature unsalted butter until it is fully melted and incorporated. This step is crucial; the fresh butter helps to cool down the browned butter and rehydrates it, contributing to a smoother, more stable frosting consistency.
Allow the butter mixture to cool completely to room temperature. This is vital for the frosting’s texture. This process can take approximately 2 hours. If you’re short on time, you can place it in the refrigerator, stirring every 15-20 minutes until it reaches a soft, spreadable room temperature consistency. Cover the bowl with plastic wrap if not using immediately.
Once the browned butter mixture is at room temperature and slightly solidified but still soft, transfer it to the bowl of a stand mixer fitted with the paddle attachment. Add the softened, room-temperature cream cheese. Beat the mixture on medium-high speed for 2-4 minutes until it is light, exceptionally fluffy, and perfectly smooth, with no lumps of cream cheese visible.
Reduce the mixer speed to low. Gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Mix on low speed until all the dry ingredients are just incorporated. Then, increase the speed to high and beat for an additional 2 minutes until the frosting is incredibly light, airy, and fluffy.
Before frosting your cake, use a sturdy rubber spatula or a wooden spoon to manually beat out any large air bubbles that may have formed during mixing. This step helps create a super smooth, professional finish when spreading the frosting onto your cake.

Assembling Your Show-Stopping Caramel Banana Cake

Now comes the most exciting part – stacking and decorating your masterpiece! Follow these steps carefully to layer your cake components for a truly impressive and delicious dessert that’s ready to shine.

To ensure stability, place a small dollop of brown butter frosting in the very center of your cake board or serving platter. This acts as a “glue” to secure your first cake layer and prevent it from sliding during assembly and transport.
Carefully place the first cooled cake layer onto the cake board, top-side up, gently pressing it into the frosting. Spread an even layer of approximately 1 cup of the rich brown butter frosting over the top of this layer, extending almost to the edges. Drizzle generously with your homemade caramel sauce.
Carefully place the second cake layer on top, this time with the top-side facing down. This creates a flatter, more stable surface for the next layer. Gently press down to secure. Repeat the process of spreading frosting and drizzling caramel.
Add the final cake layer, once again placing it top-side down for a smooth, flat top. This ensures a level surface for your final frosting application.
Apply a thin, even layer of brown butter frosting over the entire cake – sides and top. This is your “crumb coat,” which traps any loose crumbs and prevents them from showing in your final frosting layer. Chill the cake in the refrigerator for at least 15 minutes to allow the crumb coat to set firm.
Once the crumb coat is set, frost the entire cake generously with the remaining brown butter cream cheese frosting. Use an offset spatula to create a smooth finish or decorative swirls as desired. If you wish, create an elegant caramel drip by carefully spooning or piping warm caramel around the top edge of the cake, letting it cascade down the sides. This sweet cake is best served at room temperature to achieve the perfect soft texture and rich flavor. Consider offering extra caramel sauce on the side for those who desire even more indulgence!

Expert Tips and Tricks for Baking Success

Elevate your baking experience and ensure your Caramel Banana Cake with Brown Butter Frosting turns out perfect every time with these valuable tips. From preparing your ingredients to mastering the caramel, these insights will make your process smoother and your cake even more delicious.

**Proper Storage for Leftovers:** To keep your cake as fresh and moist as possible, store any leftover slices in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days. Always allow refrigerated cake to come to room temperature before serving for the best texture.
**Freeze Cake Layers for Convenience:** For excellent make-ahead potential, wrap individual unfrosted cake layers tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before frosting and assembling.
**Room Temperature Ingredients are Key:** Always ensure your butter, eggs, buttermilk, and especially cream cheese are at proper room temperature. This allows them to emulsify correctly, resulting in a smooth, evenly mixed batter and a light, fluffy frosting without lumps.
**Don’t Skip Browning the Butter:** The brown butter is truly transformative. It adds an incredible depth of nutty, toasted flavor that makes the frosting unique and irresistible. Take your time with this step, watching for the golden milk solids and that wonderful aroma.
**Keep Your Cake Board Clean:** When assembling your cake, place small strips of parchment paper around the edges of your cake board, just under the first cake layer. This catches any excess frosting or drips, keeping your cake board pristine and professional-looking. Remove them gently before the final chill.
**Utilize a Cake Turntable:** A cake turntable is a game-changer for frosting and decorating. It allows you to rotate the cake smoothly and easily, making it much simpler to achieve even layers of frosting and smooth sides.
**Cool Cake Layers Completely:** This cannot be stressed enough! Ensure your cake layers are *completely* cooled to room temperature before you even think about applying frosting. Attempting to frost warm layers will lead to a melted, runny mess.
**Warm Cream for Smooth Caramel:** When making the caramel, always warm your heavy cream before adding it to the hot sugar syrup. The warm cream reduces the temperature shock, preventing the caramel from seizing up and ensuring a beautifully smooth consistency.
**Resist Stirring Boiling Caramel:** Once the sugar, water, and corn syrup mixture comes to a boil, refrain from stirring it with a spoon or spatula. Swirl the pan gently if needed to ensure even cooking, but stirring can introduce sugar crystals, leading to a grainy caramel.
**Troubleshooting Seized Caramel:** If your caramel does seize or clump after adding the cream, don’t despair! Simply return the saucepan to very low heat and whisk continuously until the sugar crystals dissolve and the caramel becomes smooth again.
**Taste and Adjust Caramel Seasoning:** Before chilling, always taste your caramel. A pinch more salt can dramatically enhance its richness and balance the sweetness, transforming it into a truly gourmet salted caramel.
**Adjusting Frosting Consistency:** If your brown butter frosting feels too soft or runny after mixing (perhaps due to warm kitchen temperatures), simply chill it in the refrigerator for 10-15 minutes, then give it a quick re-whip. This will help it firm up to a perfect pipeable and spreadable consistency.

Essential Tools for Baking This Cake

Having the right equipment can make all the difference in your baking process. Here are some recommended tools that will help you achieve a perfect Caramel Banana Cake with Brown Butter Frosting with ease and precision:

Stand mixer or handheld mixer: Indispensable for creaming butter and sugar, and for whipping light and fluffy frosting.
Offset spatula: Crucial for spreading cake batter evenly in pans and for smooth, professional-looking frosting application.
Large mixing bowl: Essential for combining dry ingredients and mashing bananas efficiently.
8-inch cake pans: The ideal size for creating perfect three-layer cakes, ensuring even baking and easy stacking.
Wire rack: Necessary for cooling cake layers completely and preventing sogginess from trapped steam.
Medium saucepan: Perfect for preparing the homemade caramel sauce and browning the butter safely and effectively.
Turn table: Great for decorating, allowing you to easily rotate the cake for consistent frosting and detailing.

Frequently Asked Questions About Baking This Cake

Can I bake this cake in two pans instead of three? Absolutely, you can use two 9-inch cake pans. However, be aware that the cake layers will be significantly thicker and will require a longer baking time, likely an additional 10-15 minutes or more. Always ensure to line the bottom of the pans with parchment paper for easy removal.
Can I use frozen bananas for this recipe? Yes, using frozen bananas is perfectly fine! Just make sure to thaw them completely before using. You might notice some excess liquid after thawing; simply drain it off before mashing the bananas to avoid introducing too much moisture to your cake batter. Brown spots on thawed bananas are a sign of ideal ripeness.
Do I need a candy thermometer to make the caramel sauce? No, a candy thermometer is not strictly necessary for this caramel recipe. You can successfully gauge doneness by observing the color and aroma. Look for a deep amber, copper-like color and a rich, nutty smell, which typically indicates the perfect caramelization.
How ripe should the bananas be for the best flavor? For the most intense banana flavor and natural sweetness, use very ripe bananas with plenty of brown spots on their peels. The darker the spots, the sweeter and softer the banana will be, which is ideal for baking and contributes greatly to the cake’s moisture.

Storing and Freezing Instructions for Longevity

To ensure your Caramel Banana Cake stays delicious and moist, or to prepare it in advance, follow these storage and freezing guidelines:

**Freezing Unfrosted Layers:** For long-term storage, allow unfrosted cake layers to cool completely. Wrap each layer individually tightly in plastic wrap, then wrap again in aluminum foil. They can be frozen for up to 2-3 months. Thaw them overnight in the refrigerator before unwrapping and bringing to room temperature for frosting.
**Refrigerating Frosted Cake:** A fully frosted cake with brown butter cream cheese frosting can be stored in an airtight cake carrier or covered loosely with plastic wrap in the refrigerator for up to 3 days. The frosting will firm up when chilled.
**Serving Temperature:** For the absolute best texture and flavor, always allow your refrigerated cake to come to room temperature for at least 30-60 minutes before serving. This allows the cake and frosting to soften, enhancing their moistness and creamy consistency.

This sensational Caramel Banana Cake with Brown Butter Frosting is truly the ultimate sweet treat – perfectly suited for a festive brunch spread, a memorable birthday, or simply any moment you desire something incredibly indulgent and satisfying. The harmonious blend of moist banana cake, luscious homemade caramel, and that distinctive nutty brown butter frosting creates a dessert experience you won’t soon forget. If you decide to try this recipe, please take a moment to leave a star rating and share your thoughts in the comments below. Your feedback is invaluable! Happy baking, and enjoy every delightful bite!

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Recipe Card

Caramel Banana Cake With Brown Butter Frosting

Molly Murphy

A truly special layered dessert featuring a moist banana cake, a generous drizzle of homemade caramel, and the most decadent brown butter cream cheese frosting.

Print Recipe
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Course Dessert

Cuisine American

Servings 12

Ingredients

For the banana cake layers:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter room temperature
1 Tablespoon vegetable oil
1½ cups granulated sugar
4 large eggs room temperature
1 cup buttermilk room temperature
1 teaspoon vanilla extract
4 medium-sized or 3 large ripened bananas mashed

For the caramel sauce:

1 cup granulated sugar
¼ cup water
3 Tablespoons light corn syrup
⅔ cup heavy cream
¼ teaspoon vanilla extract
1 teaspoon salt
2 tablespoons butter

For the brown butter frosting:

2 cups unsalted butter (you’ll brown 1 ½ cup / 3 sticks, then stir in ½ cup / 1 stick afterward)
4 ounces cream cheese room temperature
6 cups powdered sugar
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

Instructions

For the Banana Cake:

Preheat oven to 325°F. Spray three 8-inch cake pans, line with parchment paper, and spray again.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
In another medium bowl, mash the bananas with a fork until smooth.

4 medium-sized or 3 large ripened bananas
In a stand mixer with a paddle attachment, beat butter, oil, and sugar on medium-high until light and fluffy (about 5 minutes).

1 cup unsalted butter, 1 Tablespoon vegetable oil, 1½ cups granulated sugar
Reduce speed to medium; add eggs one at a time, mixing 30 seconds between each. Add vanilla and mix low until combined. Scrape the bowl.

4 large eggs, 1 teaspoon vanilla extract
Scrape down the sides and bottom of the bowl.
On low speed, alternate adding dry ingredients and buttermilk in three parts, starting and ending with dry. Mix until just combined.

1 cup buttermilk
Fold in mashed bananas by hand, scraping the bottom of the bowl. Do not overmix.
Divide batter evenly between pans. Smooth tops with an offset spatula.
Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans on a wire rack for 10 minutes, then remove and cool completely. Level tops with a serrated knife if needed.

For the Caramel Sauce:

In a medium heavy-bottomed saucepan, combine sugar, water, and corn syrup. Stir gently to moisten, then stop stirring.

1 cup granulated sugar, ¼ cup water, 3 Tablespoons light corn syrup
Cook over medium heat for 5-10 minutes until mixture turns deep amber. Do not stir.
Meanwhile, warm the heavy cream in the microwave for about 1 minute.

⅔ cup heavy cream
Once golden, remove from heat and carefully whisk in warm cream (it will bubble).
Stir in vanilla, salt, and butter. Return to low heat briefly if needed to smooth.

¼ teaspoon vanilla extract, 1 teaspoon salt, 2 tablespoons butter
Pour into a heat-safe jar and refrigerate. It will thicken as it cools.

For the Brown Butter Frosting:

In a medium saucepan, heat 1½ cups (3 sticks) butter over medium-low heat until it foams, browns, and smells nutty (5-7 minutes).

2 cups unsalted butter – you’ll brown 1 ½ cup
Transfer browned butter to a large mixing bowl; stir in remaining ½ cup (1 stick) butter until melted.
Let cool to room temperature (about 2 hours). Cover with plastic wrap if needed.
In a stand mixer with a paddle attachment, beat cooled brown butter and cream cheese on medium-high speed for 2-4 minutes until light and fluffy.

4 ounces cream cheese
Add powdered sugar, heavy cream, vanilla, and salt. Mix on low until combined, then beat on high for 2 more minutes.

6 cups powdered sugar, ¼ cup heavy cream, 1 teaspoon vanilla extract, Pinch of salt
Use a spatula to beat out any air bubbles before frosting the cake.

Assembly:

Place a small dollop of frosting on the center of the cake board to secure the first layer.
Add the first cake layer, top-side up. Spread frosting (about 1 cup) and drizzle with caramel.
Add the second cake layer, top-side down. Repeat the frosting and caramel process.
Add the final cake layer, top-side down again.
Apply a thin crumb coat of frosting and chill the cake for 15 minutes.
Frost the entire cake with remaining brown butter frosting. Add a caramel drip if desired and serve extra caramel on the side. This cake is best served at room temperature.

Keyword banana bread, brown butter, cinnamon, banana bread, cookies, caramel, bakery size

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